SHRIMP AND CORN BISQUE
from John Rudy
This is from the book Best of American-Traditional Regional Recipes. I have no recollection of where or how I got this. (I have increased the amount of shrimp and do not use the thyme.) It serves four hungry people.
2 Tbsp Olive oil
1 Onion minced
4 Tbsp Butter
¼ cup Flour
3 cups Chicken stock (or other stock)
1 cup Milk
1½ cup Shrimp, peeled, cooked
1½ cups Corn kernels (fresh, frozen canned)
½ tsp Minced thyme (optional)
½ cup Light cream
- Heat olive oil in a large heavy saucepan. Add the onion and cook over low heat until softened ~10 minutes.
2. Meanwhile, melt the butter in a medium-sized saucepan. Make roux by adding the flour and stirring with a wire whisk until blended. Cook 1-2 minutes until it darkens. Pour in the stock and milk and stir to blend. Bring to boil over medium heat and cook 5-8 minutes stirring frequently. NOTE: could use bouillon cubes to make the stock, but they tend to be very salty. It is better to use a good boxed or canned stock.
3. Cut each shrimp into 2 or 3 pieces and add to the onion along with the corn (and thyme). Cook 2-3 minutes, stirring occasionally. Remove the pan from the heat.
4. Add the sauce mixture to the shrimp and corn mixture and mix well. Remove 3 cups of the soup and puree in a blender or food processor. Return it to the rest of the soup in the pan and stir well. Season with salt and pepper to taste.
5. Add the cream and stir to blend. Heat the soup almost to boiling point, stirring frequently. Serve hot. Can add a full shrimp or two to the soup just before serving. Optionally, cut up some scallions for garnish on the top of the soup.
John has been contributing recipes and tech hints to BOLLI Matters since this blog first got underway–he says his cooking inspiration came from his mother (who cooked vegetables in boil-able packages). He is also a member of the Lunch & Learn or Distinguished Speaker Series committee and is always looking for suggestions for lunchtime speakers, so send ideas to
email@example.com or call at 781-861-0402.